The Protein Upstart's Heated Serenade to Sultry South Sea Fruit
-or-
Tofu & Pineapple Curry
(Serves 2)

1 cup yellow or white rice (prepared separately)
1 can coconut milk 14 oz
Onion (Red white or blue, whatever!)
Garlic clove
1 bell pepper
1 serrano pepper (or two if you're nuts)
1 package of firm Tofu (firmer the better. - or so they say!)
1 package Red or Yellow curry squares or ~ 3 tablespoons curry paste
A carrot or two, no just one!
1/2 a chopped up pineapple, ah toss it all in!
(Not the skin or the hat!)

Make the rice. Set aside.

Peel garlic, mince it.
Dice finely about 1/2 an onion.
Slice up serrano into thin rings.
Couple tablespoons sesame oil
small splash of water

Toss all this into a big frying pan and get things simmering on medium.
Add loosely chopped bell pepper and slices of carrot and the pineapple.
You don't have to put all the pineapple juice in, but use at least some of it because it adds a nice taste.
Cut Tofu into small squares (1 cm, 2 cmm whatever!)
Toss them into the pan.
When things are simmering up again, add the coconut milk.
(If coconut milk has settled, and it prolly has, just use a teaspoon or small whisk to stir it up before you add it to pan.)
Stir things together. Mingle people MINGLE!

When things heat up add the curry squares or paste. Make sure you use small quick stirring to completely dissolve the curry into your mix.

Serve rice and curry from separate dishes. Get some rice, spoon curry over it, taste. Add more rice if you need to quiet down the heat.

This goes great with Thai Ice Tea, so send me a recipe for that!